Forks Over Knives Potato Pancakes

Forks Over Knives Potato Pancakes

Another vegetable recipe: yummy

Potato Pancakes


  • 2 russet potatoes 
  • 1 large zucchini 
  • ½ yellow onion 
  • ½ cup oat flour 
  • 1 tsp baking powder 
  • ½ tsp black pepper 


  • Preheat oven to 425 degrees. Cover two sheet pans with parchment paper. 
  • Spread half of the grated vegetables on a clean kitchen towel, then roll and wring the towel to draw out the excess moisture. Transfer to a large mixing bowl. Repeat with the remaining vegetables.
  • In a small bowl, combine the oat flour, baking powder, and pepper. Add to the vegetable bowl, and mix well, using your hands to evenly distribute the flour and baking powder.
  • Scoop about ¼ cup of potato mixture, and hand-shape it into a semi-tight ball. Flatten with your palms, and place the pancake onto the prepared pan. Repeat with the remaining mix, spacing the pancakes about 2 inches apart.
  • Bake for 12 minutes. Flip and bake for another 12 minutes, or to your desired level of crispness. Serve at once. Top with the condiment of your choice. 

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